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Squash pie with 01 Pilsner Spent Grain Flour

Squash pie with 01 Pilsner Spent Grain Flour

Skill level: Intermediate
Preparation time: 40 minutes (2 hours including resting and baking)
Amount: 1 tart (22-25 cm in diameter)

Ingredients

Pie crust:

25 g 01 Pilsner Spent Grain Flour

75 g wheat flour

75 g whole grain wheat flour

1 tsp fine salt

110 g very cold butter

2 tbsp water

Filling:

1 leek

1 medium-sized zucchini (courgette)

1 roll of firm goat cheese

2 eggs

5-6 tbsp natural skyr (Icelandic yogurt)

Dried thyme

Salt, pepper

Olive oil

Here's how

Pie crust:

  1. In a bowl, mix the three types of flour together with the salt.
  2. Cut the butter into small pieces and blend it with the flour and salt using either a food processor or a fork. The consistency should be like grated cheese.
  3. Add water and quickly gather the dough. Do not knead, just shape it into a flat disk.
  4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Filling:

  1. Clean the leek and zucchini.
  2. Slice the leek into thin rounds, and the zucchini into ½ cm thick slices.
  3. Heat a pan with a little olive oil and sauté the leek slices until they soften. Set them aside in a separate bowl.
  4. Sauté the zucchini slices for a few minutes on each side – they can get some colour. Sprinkle the slices with dried thyme, salt, and pepper.
  5. In a separate bowl, whisk the egg together with the skyr.
  6. Preheat the oven to 200°C (fan oven).
  7. Grease the pie dish with a little olive oil and roll out the pie crust to fit the dish. Press it against the edges and prick it with a fork.
  8. Pre-bake the pie crust for 10 minutes at 200°C (fan oven).
  9. Then remove the pie crust from the oven and reduce the oven temperature to 180°C (fan-oven).
  10. Fill the pie first with the egg-skyr mixture, then add the leeks. Slice the goat cheese thinly and layer it on top of the zucchini slices.
  11. Add a sprinkle of dried thyme, salt, and pepper.
  12. Bake in the oven at 180°C (fan oven) for about 20 minutes, until the egg mixture has set. Enjoy with a good salad.
‍Tip

If you're not a fan of goat cheese, you can use feta instead.

Note: Nutritional content only applies to the pie crust.

Nutritional content

Energy (kJ) 2006
Energy (kcal) 480
Fat (g) 32,2
- of which saturates (g) 20,4
Carbohydrate (g) 37,5
- of which sugars (g) 0,6
Dietary fibre (g) 6,5
Protein (g) 7,4
Salt (g) 2,7

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